Barbacoa Tacos
fromtasteofhome.comwww.tasteofhome.com/recipes/slow-cooker-beef-barbacoa
For barbacoa tacos any night of the week, all you need to do is set out some toppings. The slow cooker will handle the rest.
Ingredients
Instructions
Cut the roast in half. Mix the cilantro, tomato paste, garlic, chipotles, cider vinegar, cumin, brown sugar, salt and pepper, and rub the mixture all over the roast. Editor’s Tip: Try to cut the roast into two pieces that are about equal in size and shape, so they’ll cook evenly.
Place the roast in a 5-quart slow cooker. Add the stock and beer. Cook the roast, covered, until it's tender, six to eight hours.
Remove the roast from your slow cooker, and shred it with two forks. Reserve 3 cups of the cooking juices, and discard the rest. Skim the fat from the reserved juices. Return the beef and the reserved juices to the slow cooker, and heat them through.
Serve the shredded beef with tortillas and pico de gallo. If desired, you can also serve it with lime wedges, queso fresco and additional cilantro.
Nutrition
- Calories
- 361 calories
- Fat Content
- 10g fat (3g saturated fat)
- Cholesterol Content
- 101mg cholesterol
- Sodium Content
- 652mg sodium
- Carbohydrate Content
- 28g carbohydrate (4g sugars
- Fiber Content
- 4g fiber)
- Protein Content
- 38g protein. <B><b>Diabetic Exchanges</b>: </B> 5 lean meat
